Sole Meunière with Sautéed Potatoes and Green Beans Lemon Butter Fish with Potatoes and Green Beans

Bring a large pot of salted water to a boil over high heat.

Halve the baby potatoes and trim the green beans.

Add the potatoes to the boiling water and cook for 10 minutes, then add the green beans and cook for 3 more minutes until both are tender. Drain and set aside.

While the potatoes and beans cook, pat the sole fillets dry and season both sides with salt and pepper. Dredge each fillet in flour, shaking off excess.

In a large skillet, heat 15 ml olive oil and 15 g butter over medium-high heat until the butter foams. Cook the fillets for 2 minutes per side until golden and the fish flakes easily (internal temperature 60°C). Transfer to a plate and tent with foil.

Reduce heat to medium, add the remaining 30 g butter to the same skillet. Once melted, stir in the lemon juice and capers, scraping up any browned bits, and cook for 1 minute until the sauce thickens slightly.

Return the drained potatoes and green beans to the pot, add the remaining 15 ml olive oil, and toss over medium heat for 1 minute until warmed through. Season with a pinch of salt.

Plate the fish with the potatoes and green beans alongside, then spoon the lemon-caper butter sauce over the fish. Serve immediately.